185: Tuna Cabbage Salad with a Lime Mustard Dressing

Mix of two recipes: tuna salad (the kitchn) and a lime peanut slaw (smitten kitchen). I was thinking more of the former, but liked the flavors of the latter

Ingredients:
2 cups pre-wilted and semi-shredded cabbage
1 can tuna, drained
2 scallions, sliced thin
Juice of 1.5 limes
~ 1 Tbs+ dijon mustard
~ 2? Tbs peanut oil
~ salt, pepper to taste (heavy on the pepper)

So tuna plus cabbage plus another kind of cabbage, mustard, lime, pepper, scallions. Super easy, super tasty. Did the Cook's Illustrated pre-wilting thing the night before (yay prep!)- that is, I'd sliced up two small half-heads of cabbage (one red, one green) and tossed with a tsp of salt and let drain. I only had mine out about an hour, but it probably needed two. Then rinsed, drained, patted dry and kept in the fridge. The tuna salad recipe only called for two cups of cabbage, so I chopped up some of my pre-sliced cabbage a little finer and measured what was needed for the recipe. Will probably make a straight up slaw with the rest of it, not sure.

That went into a bowl, and I chopped up two scallions (I wanted to do garlic, but I was meeting up with a friend in a bit and didn't want to have too bad of monster breath), tossed those in along with the can of drained tuna.

Per usual my dressing was a little winged, and possibly on the heavy side. But I'm addicted to tart, vinegary, bitter and spicy. Also, true story, when I was little I used to get super mayo heavy tuna salad sandwiches with extra mayo on them. I blame living in Jersey. I can still, somehow, eat standard tuna salad when I need to, but if I make it- or a slaw- myself, it's always very heavy on the acid.

The dressing (dijon, oil, lime juice) was done in another bowl, tasted, much pepper and a little salt was added. All that poured over the rest of the ingredients and seasonings adjusted as needed. It was really good. It was hard to not eat all of it, but wanted to save some for leftovers. Possibly sandwiched and/or wrapped.

174: Confetti Salad

I did it! Finally. The specter of this recipe will no longer be hanging over my head. Breakthrough came when I noticed a stated break at the end of the first step. Post salty wilting, the cabbage and carrots can be stored in the fridge until you have time to work on it the next day. Yay!

Subbed walnut for peanut oil, and then a mix of vinegars for my lack of plain ol' red wine vinegar. Turned out well! Looking at the recipe picture, I probably shredded my cabbage too finely. I'm doing a grating shred, when that looks more like a paper shredder shred, which is much less knifework for me (and a definite bonus).

The dressing would be a good dip for spring/egg rolls, if I ever get around to making those again. Also for some reason my peppers are crazy crazy spicy when first cut, but mellow out (as in disappear) once they've sat overnight in the fridge.

The recipe is from Cook's Illustrated, and the wilting helps keep the slaw from getting too watery. After a night in the fridge I noticed a bit of extra water, but much much less than my previous experiences with slaws. It's definitely something I'll do again, even if the recipe doesn't' call for it.

Delivery 18

Leeks - 1 bunch

Potatoes - 2 pounds

Broccoli - 2 bunches

Acorn Winter Squash - 1

Lettuce - 1 head Exchanged for another bunch of radishes

Bok Choy - 1 head

Radish - 1 bunch

Rosemary - 1 bunch

Purple Globe Turnips with Greens - 1 bunch

Hot Habanero Peppers - take them if you like

Red Cabbage - 1 head

Peppers - 2

Cauliflower - 1

Broccoli

Once again these were kind of ...floppy. I found the last batch pretty bitter, but at least there's a decent amount this time so I didn't swap them out. A few decent contenders for recipes, too: Pizza (with potatoes and rosemary), cooked forever, roasted with mustard.

Bok Choy

I'm on a salad kick lately (week long detoxes to make up for the crazy indulgence of the weekend wherein I eat all the bread, eggs, caramel sauce and butter), so a simple raw salad may be in order. Or cooked with broccoli.

Cauliflower

Crazy/amazing roundup from the Guardian, some of which will get made, but maybe not this week as I've found cauliflower and eggs with tomato sauce! Or there's roasted with ginger and mint.

Turnips

I'm not sure I've ever cooked turnips before. No wait, I did once, just roasted as a "Hey! These are cheap, let's add them to the weekly veggie roast" a few years ago. Looking to do something a little more exciting with them now. Here are options: with orange and hazlenuts, soup with leeks, mashed with potatoes and leeks, pickles, and Moroccan! Loving the looks of those greens, too.

Radish

I have four of these guys earmarked, as for what to do with the rest: easy with turnips, a pizza (pizzas are the new biscuits. also a bit of a cop out, but cacio e pepe is a great flavor profile), Indian flatbread (!), and then this weird weird bread I don't think I'll ever make, but wanted to share.

Potatoes 

Fritters with turnips, doing a more traditional potato pancake. Getting a lot of potatoesed out. Maybe I'll make bread and bring it to work to get rid of it: here are a bunch of recipes (and a German one).

Leeks

Going back to the archives a bit, but leek confit perhaps. Though a ton of recipes I've already listed use them, so I doubt I'll have trouble.

Red Cabbage

There were a few that I mentioned last time I would like to get back to: peanut/lime salad or sweet and sour. Galette with onions and feta.

Acorn Squash

Soup with Turnips, there's always a plain ol' roast as well. Or risotto.

Rosemary

I'm having trouble using all my herbs again. Still have a bunch of thyme from last week. I may whip up another batch of herb butter, just so I don't feel so bad about the sheet volume that exists in the crisper. Would also work well with potatoes and squash.

Peppers

I keep picking up tons of hot peppers without a plan in mind- though I used some in my chili verde. There are still some roasted from last week in my fridge. Let's pretend I'll make hot sauce, shall we?

172: Ethiopian Cabbage

The last thing I want to look at right now is potatoes. Just...no. But I made some anyway. And this is nicely comforting, so I'm glad I did. Came across this recipe, and as it checked off a few boxes on my delivery list, I went with it.

Sauteed some onions and carrots in a pan. Once those started getting soft added turmeric, salt, pepper, cumin and the cabbage. Let that cook down for about 15 minutes, then added the potatoes and continued cooking until those were soft.

A few things about that recipe: That picture? I'm not sure what that is, but it definitely doesn't match. No way cabbage will stay that green after like 45 minutes in a pan. And 1" cubes of potatoes? No. Mine were smallish bite sized pieces (that bowl is tiiiny), and it seemed about right. Took about a half hour to cook.

I wasn't sold on this at all while it was working, by the way. The turmeric smelled weird, but it mellowed out nicely during the cooking process. And the onions and cabbage melted and marmalized down. It's not a pretty dish, but nicely sweet with a little kick from the pepper and turmeric. Good for a cold night.

169: Garlicy Cabbage Steaks

Is this a cop out? Maybe. But a delicious one, so I'll allow it.

Started with this recipe, more like "recipe." Cut slices (or in my case, wedges) of cabbage, smash a few cloves of garlic and rub them on the cut sides of the cabbage. The recipe says to roast for an hour. I did not have that kind of time. Instead I sauteed them in a cast iron pan (olive oiled) until they got nicely browned on both sides. Finished with a little salt and pepper on the plate.

Maybe they had a bit more bite to them than the oven version, but they were surprisingly delicious. And only took 10 minutes or so. Easy way to use up cabbage.

Delivery 17

Red Leaf Lettuce-2 heads Still having nightmares about the lettuce from the beginning of the season, so I switched out for more tomatillos

Mizuna-1 bunch

Mustard Greens-1 bunch

Radish-1 bunch

Potatoes-2 pounds

Cabbage-1 head

Tomatillos-10

Thyme-1 bunch

Rainbow Carrots-1 bunch

Hot Peppers - Habanero - take if you like

Ancho Peppers- 2

Sweet Peppers-2

Mustard Greens

The salad I made last week was just what I needed, so I'd like to do another raw preparation. Here are a few options.

Potatoes

A mix of red and white potatoes...and I still have some potatoes from last week that haven't found a recipe home. My time has been crazy limited lately, so I have a feeling that most things will probably be roasted/boiled. One of the mustard green recipes uses them. Here are some leftover recipes from other weeks: potato cake (with parsley), pancake, roasted (with cabbage), smashed (with cabbage).

Peppers

Rainbow of peppers! Bell, what they say is ancho (ancho is a dried poblano), cubanelle and habenero. Here's a frittata (bonus for potato). I may just roast them all and mix them with some kind of dressing.

Rainbow Carrots

Rainbow of carrots, too! I'm interested to see if the different colors taste different. Simple raw and roasted preparations are in order.

Cabbage

So...I still have that cabbage from two weeks ago. It's looking not-so-great. Can we just agree that I'll get to this when I get to this? But my perennial salad suggestion will hopefully not be the new pepper jelly (i.e. a recipe that I keep mentioning but never actually do)- it sounds lovely, but the "salt then let it sit for a few hours" gives me pause. When am I home for a few hours and then not on my way to bed?

It's a natural pairing with potatoes- here are some options: Ethiopian, Bolivian, more fried cakes, a few Indian preparations.

Broccoli

Makeshift "head" of broccoli...not sure it's worth making something dedicated out of this. I'm always in need of something simple (and healthy) to eat after interning on weekend, may just snack on these raw.

Tomatillos

These were smelling a bit musty, so as soon as I got home I washed and pureed. Will pick up some cheesecloth on the way home to strain out the juice for a tart. Or if not a tart, at least the curd portion of that tart. Any leftovers & pulp will probably be frozen/used in some kind of meat braise.

Thyme

Roasting herbage. Or biscuits, or popovers.

Radishes

Cherrette and one breakfast. Simple toast, salad (bonus for carrots), sandwich with herb butter, slaw with broccoli and carrot (technically daikon but I'd try it with regular).

Mizuna

Oh heeyyy Mizuna, long time no see. This post mentions an easy prep with potatoes, here's an insanely easy salad (hot garlic dressing), and here's a post on serious eats about it.

Delivery 16

Lactino Kale - 1 bunch

Tomatillos - 10
French Breakfast/Cherriette Radishes - 1 bunch
Parsley - 1 bunch
Mustard Greens - 1 bunch
Bok Choy - 1 head
Broccoli - 3 These were feeling rather limp, so I hit up the swap table for more tomatillos!
Shallots - 4
Red Cabbage - 1
Peppers - 2

Hot Peppers - Serranos take if you like

Lactino Kale 

Why are people calling this Lactino Kale when it's also known as DINOSAUR kale. Seriously, so much more awesome and totally apt. Here's a raw salad, and some stuffed sweet potatoes.

Bok Choy

Hash, super easy saute, and I'm still feeling in need of soup.

Tomatillo

You could buy 10 lb bags of these from the farm that supplies the CSA. It was tempting, but I somehow refrained. I want to do something vastly different with these guys. Here's a tart, or some curd, a drink, or braised chicken. Ok and a guac, just in case I feel like dipping.

Radishes

I've had this salad on the list for ages, but now I actually have share radishes to make it with, so it will definitely happen soon. Greens are also nice! If I want to go simple here's a sandwich, or roasted. A few salads: detox and with mangos. And out of the blue a bit: curry!

Red Cabbage

No red cabbage on the swap table today. This is a little guy, so this won't hit as many recipes as the usual cabbage. Simple sweet and sour, a salad with white beans, a few slaws, cooked with apples, and a plain ol sear.

 

Mustard Greens 

There was a surprising amount of mustard greenage on the swap table, maybe people aren't as enamored of it as I am? I keep cooking them, this time I have to keep it raw. Here's a salad with anchovies and one with apples.

Peppers

So the long guys are probably cubanelles- I've just been eating them as easy snacks and will probably continue to do so. This looks really good, though anything with eggs is a winner for me. They're also often stuffed. I have a blacklog of hot peppers, maybe I'll finally get around to pickling them.

Shallots

I'll be posting something amazing with shallots soon, but, again, will mostly just try to use in place of onions/garlic in a few standard recipes.

Parsley

A few recipes mention parsley (at least one of the slaws has it), but here it is wilted on toast (with an egg- scroll down!)...and even further down the page there's a simple salad with lentils and a mustardy vinaigrette. Tabbouleh, a roulade (not gonna happen but cool), eggplant dip, potato cake.

150: Greek Cabbage Pie with Dill and Feta

So once again my oven has browning issues, the broiler was used...and the result not the prettiest. I used this recipe from the NY Times, happy with the simplicity of the ingredients, slightly daunted by the time it took to make. Though I was able to use the recipe's suggestion of cooking the filling ahead of time, then assembling and cooking the pie the next day.

I had a wonderful flavor memory from the filling of this pie. Stirring the dill and parsley in at the end, at first it didn't taste like much, but given a little time to meld and bloom...I took a bite, and bam! The rice pilaf from George's Roasters. That exact flavor. Well now I know how to make it, and make it a little healthier with cabbage. And also now I want their rotisserie chicken. I think they coat it in crack.

Anyway, after my last fillo experiment I felt a little more confident using it- laid on the butter and oil, tried to keep everything fairly tight without ripping it (much), and in the oven it went. For an hour. Once again, hardly any browning. Definitely need to pick up a thermometer and test my oven out. 

I forgot to slash the top to let steam out, which probably didn't help my top layers stay together, but the overall flavor is very good, especially when warm. I sometimes have trouble with seasoning for these kinds of recipes, as I can't taste the final product (raw egg), but this turned out fairly well. Maybe needed a little more pepper. I still have a small square left (yay for events where I can load off some food!), will definitely try it with a little squirt of lemon.

Would definitely make this again...when I have a day to kill. We'll see when that happens.

Delivery 15

Bright Lights Swiss Chard - 1 bunch

Winter Squash - 2

Orient Express Eggplant - 2

Sage-1 bunch

Mustard Greens - 1 bunch

Bok Choy - 1 bunch

Shallots - 4

Cabbage - 1

Potatoes - 2 pounds

Peppers - 2

Hot Peppers - take if you like

Bok Choy

Not my favorite, but happy to have greens again. May give this away (I know one of my roommates is a fan) or will do something simple. Like a stir fry or roast. Here's a little roundup.

Chard

Have a dinner, so may remake that dip I forgot to take pics of. Also this comic is lovely and has a few ways of cooking the veg (and I'm starting to get a little obsessed with Dirt Candy). It'd also be a good mix with the squash and sage. Here it is creamed from smitten kitchen- a preparation I haven't tried yet.

Sage

Excited, as it means I get to buy chicken liver again. Liking the looks of this recipe, especially that it includes a recipe for shallot jam! I may have a little thyme in the fridge as well. Beyond that: a huuge roundup of recipe ideas. Also: biscuits.

Shallots

The aforementioned shallot jam, but otherwise using in everything, as shallots are so tasty.

Orient Express Eggplant

I'm considering something beyond Baynan Bharta. I think it's time for a longer break until I can taste the original. I have a cool recipe for jam from the Dirt Candy cookbook, or maybe babaganoush. Here's a stir fry, and a few from Macheesmo. More roasty from Bon Appetit.

Cabbage

Peanut Slaw from Cook's Illustrated (via Martha). I'm continuing to run low on ideas haha. Also the swap table was ENTIRELY cabbage, which was fairly hilarious. Here's a roundup (these are my favs, skimming). Also: fritters.

Potatoes

I have a ton of recipes from potato's earlier appearances in deliveries. Here's some bread (tired Kelly is a carb-craving Kelly)

Squash

Roasty toasty. These are most likely carnival squash. These would be good stuffed. Oh hey here's a pinterest board of recipes! Fav, skimmin: stuffed with spaghetti (sucker for an egg yolk!). Here's a preparation for acorn that I'd totally try out with this.

Peppers

Happy I remembered spicy peppers this time- not 100% sure what the big peppers are, but will probably just dice them and throw them into something.

Mustard Greens

Yay! So happy to see this guy again. I love this spicy green, may just do a raw salad. Here are a few from Martha. Here's an Indian dish! Salad with bulgur, another with garlic mayo, and another Indian preparation to round out the ideas.

Delivery 14

Tomatoes - 3
Green Beans - 1 pound

Edamame - 1 bunch

Carrots - 4

Dill - 1 bunch

Broccoli - 2 heads

Red Onions - 2

Cabbage - 1 head

Potatoes - 2 pounds

Peppers - 2

Habanero Peppers - take them if you dare somehow I forgot to grab these somehow

Feeling a little lost with my recipe selection. The "finding as few simple recipes as possible" method is nice, and I am trying new things, but something's missing. I really enjoyed geeking out the other day, and would like to focus more on whys than hows. Someone pointed me in the direction of Cook's Illustrated, and I've checked this book out from the library...not that I have time to read much before it's due back. Thinking about buying it, though, as just skimming through showed me how wonderful of a resource it could be.

Tomatoes

These were not the best and weren't originally on the list from the farm, so they have to be the last of the season. Will be sad to see them go, and will probably just eat them like handfruit.

Edamade

This is kind of awesome, as I'm so used to edamame only being frozen. I had no idea how they grew. Ideally there would be a recipe that called for fresh beans specifically, but I don't see many when I search. Here they are roasted, and a roundup from the kitchn.

Cabbage

There is definite cabbage fatigue at my CSA- the swap table was like 10 of these...and a bunch of dill. I'm not tired of it...yet, but I'm not terribly excited for it, either. Here are roasted wedges, braised, or in a greek pie (bonus for red onion and dill). Here are a few slaws from Cook's Illustrated.

Peppers

Still a little miffed I forgot to grab those habeneros- I was just braindead and exhausted after work. I could roast these with green beans, or a greek pita. They're in a few other dishes I've linked to here as well.

Broccoli

These are a little limp, but still look good. Fritters, as always, are on my mind. But there's a stir fry with tofu, another with peppers and tofu. Super simple with curry powder and couscous, a salad from Macheesmo, or spanakopita.


[no pic]

Potatoes

I KNEW I forgot to take a picture of something (will fix tonight). Just imagine the last batch, though dryer. I still have those chives, so these fritters are still an option. Knishes look funnn, or I've read you can just make perogi in wonton wrappers. Here's a salad with dill, and another.

Dill

Will do my best to integrate into as many dishes as I can- though I'm tempted to get a cucumber and make another batch of tzatziki.

Green Beans

Dilly Beans (yay canning). Here's a recipe from Cook's Illustrated, and another braised dish from them.

Carrots 

I kind of want to make carrot cake. Here's another recipe. I know, I know, trying to be healthy here. But I still may, especially if I can stuff them with the frosting for easy transport. Roasting with dill is an option again, or here's a soup!